ElsieD

http://www.ukthermomix.com/recshow.php?rec_id=96 This may interest you.

http://en.wikipedia.org/wiki/Capsicum This may enlighten you.

I am planning on buying a Thermomix and will be going to a demo on Saturday. I have been doing a lot of reading on the internet about these machines and it seems that those who have two mixing bowls are very happy that they have the second one. What is the opinion of eGullet posters? Also, is there anything else related to the Thermomix you wish you had two of? I figured I may as well get any extra parts when placing the original order. Thanks!

I used to put sugar in buttermilk and also used to eat tomatoes with sugar rather than salt. Now I no longer drink buttermilk and normally put salt & pepper on my tomatoes but if there is a bit left after, say, making a sandwich I'll sprinkle a bit of sugar on it and finish it off. Not sure if that was weird or not - half my family did the same, the other half were salt purists.

In Canada I can buy them at Chinese grocery stores.

Kerry, how was the food? We are down in that neck of the woods from time to time and it's always nice to know of a good place to get decent food.

Todd, you are one lucky dude to have scored those knives.

Thanks to those of you who responded. Since I posted, I found out that the knives are under full warranty. You'd think we might have known that. Our classic knives (all 9 of them) had started to develop cracks in the handles so we took them and our two remaining steak knives (classic gourmet) back to the Wusthof dealer. We came out of there 10 minutes later with brand new knives. It seems they knew they had a problem and since we bought our knives, the gourmet series have had the handles changed twice. They have also changed the blades from having a 22 degree edge to a 16 degree edge. They are fiendishly sharp. So, I'm impressed enough that I will stay with Wusthof and buy their steak knives again.

SobaAddict70, I got my new issue of Bon Appetit today and in it is a recipe for Otto's corn gelato. Is it really that good? As much as I love corn, I'm having a hard time imagining corn gelato, although the idea does intrigue me.

I have a Maytag side by side only they call it a "wide by side". The freezer side angles out to create a wider bottom than top while the fridge side does the opposite. I hate it. Every night I say a little prayer that when I get up in the morning it will have gone the way of the built-in ice-maker which died a long time ago. The fridge I lust after is the French door top, and two freezer drawers on the bottom and NO ice maker.

I have two frying pans made by Henckels. The label says they are Thermolon Granite, PTFE-FREE. On the side is says Thermolon ceramic non-stick coating, PTFE-Free, PFOA-free, heat-proof up to 450 celcius, 850 fahrenhite, highly scratch resistant, easy clean, excellent non-stick properties. It goes on to say "Smooth Satin Finish surface, with 3-ply SIGMA Clad material (whatever that is). I got them because they work on my induction range and there are some things I like to use non-stick pans for. I haven't had them long so I don't know how they will hold up but so far I really like them. They get washed by hand.

I love all my other Wusthof knives which are forged with a full tang. The steak knives are of a lessor quality in that they are pressed, not forged. The handles developed cracks and pieces broke off. We only have two left, and they are in poor shape so it is time to get some new ones.

We are looking to buy some new steak knives. We originally bought Wusthof Classic Gourmet but have not been happy with them. So, what make do you recommend? Thanks!

I have never just went over to a friend or associate's home and just went through their cabinets. But there have been a number of personal chef gigs that I have done in where they have insisted that I use their spices. Going through the kitchen at the owner's requests has turned up some pretty interesting results.

I have to say that reading this thread, I'm amazed by how many people, when, invited to someone's home, take it upon themselves to root through the fridge, pantry, etc. Do you also look through their medicine cabinets? If I invited someone to my home and they rummaged through my cupboards and fridge (and possibly/probably my medicine cabinet), well, that would be the last time I'd be inviting them over.

These are seriously good wings. http://www.saveur.com/article/Recipes/Korean-Fried-Chicken

I second that. We live in Ottawa and go to the Jean Talon market a few times a year and always stop in at epices de cru.

What are self heating MREs?

Marlene is right - the recipe for the potatoes was published in Fine Cooking in January 2007. I've been making them ever since and they are delicious. Kerry & AnnaN - I'm in awe of all the cooking (and eating) you have been managing to do. This is a very enjoyable read.

I'm not sure they do it to make money. I think they think of it as advertising that is cheaper than radio, tv or print ads.

I use the coupons. One of the coupons I purchased was for a higher-end restaurant I had always wanted to try but could never justify the cost. We used it for a lunch. It was superb, and we have been back about four times since, without coupon. We tip on the amount BEFORE discount. We also have a couple of coupons to use at a butcher's. We bought them a while ago and have yet to use them. However, this butcher has repeatedly, through Groupon, or a company like it, issued many more coupons which suggests that they certainly aren't losing any money on the venture. This is a high-end shop selling quality meats but their prices are probably the highest in the city. I plan to only buy lamb shanks and whole organic chickens.

I wonder if you could use it to make, say, a cheesecake?

Normally I put a pat of butter and maple syrup on my pancakes. I had some the other day, though, and I put on some home-made blueberry conserve that someone had given me and it was delicious. I grew up eating pancakes sprinkled with granulated sugar, and I still occasionally eat them this way. Mostly, though, it's maple syrup and butter.

14.75"

I tried making sense of this as it relates to bacon but not having a scientific mind, I have to admit my eyes glazed over. I could not get my head around the quantities they use in their examples, other than to reduce the cure by 10% if the skin has been taken off. I follow the Maple-Cured Smoked Bacon from Charcuterie and just smoked some the other day. I follow the recipe each time and find that the taste of the salt varies. Some are just right - the last batch was, I thought, too salty but still edible. Can you tell me what you would use for a 5 pound piece of belly? I don't know if you have the book or not but it is a dry cure, no water. Thanks in advance if you are willing to share this info.